Coquille St. Jacques

• 400 g fresh big size scallops
• knob butter
• 200 g of any waxy kind potatoes
• 2 tablespoons white truffle oil
• chopped chives
• chicken stock
• 20 ml fresh cream

1. boil potatoes in chicken stock until ready for puree.
2. sieve, retaining some of the stock.
3. add cream, truffle oil and knob of butter
4. puree till a bit runny and set aside.
5. heat pan add butter and grill scallops till nice golden brown colour has formed.
6. Use puree as base on the plate and put scallops on top.
7. decorate with chives.

fresh big, knob butter, potatoes, truffle oil, chives, chicken, fresh cream

Taken from www.food.com/recipe/coquille-st-jacques-332566 (may not work)